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Whole Wheat Chocolate Chip Pancakes Ingredients (makes 8 to 10, 6-inch pancakes): 1 3/4 cups whole wheat flour2 Tablespoons light brown sugar, packed2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 large egg1 1/2 cups buttermilk3 Tablespoons canola oilchocolate chips Directions: 1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. 2. In a large bowl, whisk together egg, buttermilk and oil. Stir in dry ingredients and mix just until moistened (lumpy batter is what you’re looking for). The batter will be pretty thick, but if it seems a little too thick for your taste, you can mix in a couple more Tablespoonfuls of buttermilk. 3. Heat large skillet or griddle and spray with nonstick spray. Scoop batter onto heated surface (I like to use an ice cream scoop), spread into a circle and position a few chocolate chips on top. Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under a bit and appear dry when you place the spatula underneath. Flip and cook the other side for a minute or two. Your pancakes should be golden brown on both sides. Serve immediately with syrup.

Whole Wheat Chocolate Chip Pancakes

Ingredients (makes 8 to 10, 6-inch pancakes):

1 3/4 cups whole wheat flour
2 Tablespoons light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
3 Tablespoons canola oil
chocolate chips

Directions:

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

2. In a large bowl, whisk together egg, buttermilk and oil. Stir in dry ingredients and mix just until moistened (lumpy batter is what you’re looking for). The batter will be pretty thick, but if it seems a little too thick for your taste, you can mix in a couple more Tablespoonfuls of buttermilk.

3. Heat large skillet or griddle and spray with nonstick spray. Scoop batter onto heated surface (I like to use an ice cream scoop), spread into a circle and position a few chocolate chips on top. Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under a bit and appear dry when you place the spatula underneath. Flip and cook the other side for a minute or two. Your pancakes should be golden brown on both sides. Serve immediately with syrup.

Crock Pot Sloppy Joes Ingredients (serves 4-6)1 lb ground beef1/4 cup finely minced onion1 tsp minced garlic1 15 oz can of tomato sauce1/4 cup water1 tbsp red wine vinegar1 tbsp worcestershire sauce1/2 tsp salt1/4 tsp black pepper1 tbsp chili powder1 tsp red pepper flakes2 tsp yellow mustardHot dog or hamburger bunsButterDirections1. Brown the ground beef in a large skillet. Drain off most of the fat. Add the onions and garlic and cook until onions are translucent, about 2-3 minutes.2. In the crock pot, combine all remaining ingredients except buns and butter. Add the ground beef mixture and stir to combine. Cook on low for 6-8 hours.3. When beef is ready to serve, butter buns. Broil until tops are golden brown, about 1 minute.4. Spoon the ground beef onto the buns and serve. Enjoy!

Crock Pot Sloppy Joes

Ingredients (serves 4-6)
1 lb ground beef
1/4 cup finely minced onion
1 tsp minced garlic
1 15 oz can of tomato sauce
1/4 cup water
1 tbsp red wine vinegar
1 tbsp worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbsp chili powder
1 tsp red pepper flakes
2 tsp yellow mustard
Hot dog or hamburger buns
Butter

Directions
1. Brown the ground beef in a large skillet. Drain off most of the fat. Add the onions and garlic and cook until onions are translucent, about 2-3 minutes.
2. In the crock pot, combine all remaining ingredients except buns and butter. Add the ground beef mixture and stir to combine. Cook on low for 6-8 hours.
3. When beef is ready to serve, butter buns. Broil until tops are golden brown, about 1 minute.
4. Spoon the ground beef onto the buns and serve. Enjoy!

Bacon, Egg & Cheese Breakfast Tarts Ingredients // Servings: 4 All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed 2 strips bacon 1 1/2 cups shredded havarti cheese 3 tablespoons shredded parmesan cheese 4 large eggs Kosher salt and freshly ground pepper Chopped fresh chives, for topping Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives (or herb of your choice). Notes: Again, you don’t have to use chives – use whatever type of herb you want. Or none at all. We added more bacon, cooking about 6 slices or so total. Again, that’s optional, of course. We also cooked our bacon in the oven prior to baking the tart shells. I just prefer this method as opposed to stove top or microwaving. Usually 400 degrees for about 20 minutes, turning the bacon once midway or so. Be careful and watch it more closely after turning it. It will cook much quicker once it’s been flipped. If you can’t find havarti cheese, Fontina is another good melting cheese, though it might be a little more expensive. We didn’t have Parmesan, so we used some aged Asiago I had on hand and it was just as good.

Bacon, Egg & Cheese Breakfast Tarts

Ingredients // Servings: 4

  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
  • 2 strips bacon
  • 1 1/2 cups shredded havarti cheese
  • 3 tablespoons shredded parmesan cheese
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives, for topping

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives (or herb of your choice).

Notes:

Again, you don’t have to use chives – use whatever type of herb you want. Or none at all.

We added more bacon, cooking about 6 slices or so total. Again, that’s optional, of course. We also cooked our bacon in the oven prior to baking the tart shells. I just prefer this method as opposed to stove top or microwaving. Usually 400 degrees for about 20 minutes, turning the bacon once midway or so. Be careful and watch it more closely after turning it. It will cook much quicker once it’s been flipped.

If you can’t find havarti cheese, Fontina is another good melting cheese, though it might be a little more expensive. We didn’t have Parmesan, so we used some aged Asiago I had on hand and it was just as good.

Oreo Stuffed Chocolate Chip Cookies 2 sticks (1 cup) softened butter 3/4 cup packed light brown sugar1 cup granulated sugar2 large eggs1 tablespoon pure vanilla3 1/2 cups flour1 teaspoon salt1 teaspoon baking soda10 oz bag chocolate chips1 pkg. Oreo cookies Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla. In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack. NOTE: Some bakers have had some trouble with their dough spreading too much during baking. If that becomes a problem, throw the dough balls into the fridge for a quick chill before baking. That should solve the dilemma beautifully:-) Makes about 2 dozen VERY LARGE cookies.

Oreo Stuffed Chocolate Chip Cookies

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

NOTE: Some bakers have had some trouble with their dough spreading too much during baking. If that becomes a problem, throw the dough balls into the fridge for a quick chill before baking. That should solve the dilemma beautifully:-)

Makes about 2 dozen VERY LARGE cookies.

Peanut Butter Chocolate Cake 1 box (18.25 ounces) devil’s food cake mix3 eggs1 cup buttermilk (we used powdered buttermilk, I swear by the stuff)1/2 cup vegetable oil2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish (WAY more to garnish)8 ounces dark chocolate, chopped1 cup heavy cream1/2 cup creamy peanut butter Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.  Or if you’re me, you make Kelley beat it by hand. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. Again if you’re me, you forget about the heavy cream and let it boil over. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

Peanut Butter Chocolate Cake

1 box (18.25 ounces) devil’s food cake mix
3 eggs
1 cup buttermilk (we used powdered buttermilk, I swear by the stuff)
1/2 cup vegetable oil
2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish (WAY more to garnish)
8 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.  Or if you’re me, you make Kelley beat it by hand.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. Again if you’re me, you forget about the heavy cream and let it boil over.

Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

The Best Chocolate Cake Ever 1 box devil’s food cake mix1 small pkg Jello instant chocolate pudding mix1 cup sour cream1 cup vegetable oil4 eggs, beaten1/2 cup milk1 tsp vanilla2 cups mini chocolate chips Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans. Buttercream Frosting 1 cup shortening (Crisco)4 cups powdered sugar1/4 tsp salt1 tsp vanilla extract1/3 cup heavy whipping cream In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

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